Gluten get a bad rap these days. I have to admit that I’m a little skeptical that it’s really the gluten that is the root of the problems that people are having with bread. If you look at the ingredient label of bread you buy from the grocery store these days you will see a bunch of things that don’t necessarily need to be there.
However, just like anything that is mass produced it is done in such a way to make it as consistent as possible as well as make the most money possible.
When a loaf of bread or buns never starts to mold…..that’s a little suspect to me.
Anyways. I’ve been on this little baking adventure for almost two years now. Sure it doesn’t show in my blog, but I’ve been making our sandwich/toasting bread for our family for over a year now. I’m still learning things on how to shape the loaf and the correct times to let it raise and bake. The two biggest variables that I have been working on right now are developing the gluten and not letting the dough over raise.
These four loaves last us about a week.
Developing the gluten is important because it is the structure that holds the gasses the yeast produces in. If it isn’t developed right then the loaf doesn’t hold up well and the texture suffers.
So that is the quest as of recent. Develop the gluten and don’t let it raise too long.
